Carnation Hot Chocolate Mocha Sphere
Unleash your inner chocolatier and have a blast preparing these indulgent treats. As you melt open the chocolate shell, be prepared to discover a hidden treasure of mini marshmallows, perfectly blended with the richness of Carnation Hot Chocolate and your favourite Nescafé. These mocha spheres offer a special moment to cozy up and treat yourself to a comforting and heavenly chocolatey experience.
Ingredients
What you need
Ingredients
How to prepare
Instructions
Start by melting dark chocolate in a bowl over hot water. You can do this by placing the bowl over hot water on the stove, stirring until chocolate is completely melted.
Once the chocolate has melted, carefully scoop a teaspoon at a time into the mold. Make sure to fill each cavity of the mold evenly.
Place the mold in the fridge to allow the chocolate to set and harden. This should take approximately 5 minutes to cool off.
After the chocolate has hardened, take the mold out of the fridge. Gently pop the chocolate out of the mold, being careful not to break it.
Take one half of the chocolate sphere and fill it with mini marshmallows, 25g of Carnation Hot chocolate, and 1 teaspoon of your favourite Nescafé instant coffee.
Heat up a frying pan and once hot, place an empty hemisphere on top with the dome side up. Once it begins to melt, remove and connect to the filled hemisphere. The melted chocolate will allow the two hemispheres to bind.
Take the remainder of melted hot chocolate and with a small brush go over the lining where the hemispheres connect to make sure it's fully connected.
Let your creativity shine! Decorate your chocolate sphere with drizzles of melted chocolate, sprinkles, or any other toppings you like.
Prepare a warm glass of milk.
Lastly, place the chocolate sphere into the warm glass of milk. Sit back and watch as the sphere slowly melts, releasing its delicious contents into the milk. Stir gently to combine the flavours, and then enjoy your delightful and decadent mocha drink!
Tips
Tip
If you want to temper your chocolate which would give it the hard, glossy look and brittle snap when broken: Melt 2/3 of your dark chocolate to a temperature of 46-48 degrees Celsius then remove from the heat and add the last 1/3 of the dark chocolate, while rapidly stirring and cooling it down to 28-30 Celsius.
The mold
Depending on the size of the mold you have, you can adjust the recipe to more or less of the ingredients.
To speed up the melting process
To speed up the melting process once served, you can use a spoon or a hand frother.
